Tortilla Soup
2 cans chicken broth
1 can Rotel, partially drained
1 can chicken, drained
1 can black beans, drained
1 can whole kernel sweet corn, drained
tortilla chips, optional
shredded cheese, optional
Combine all ingredients in pot. Let simmer until heated through. Crumble chips in bottom of bowl, top with soup, top with cheese.
Sorry, no tips or variations this time around. My only add-in is cooked rice. Share your ideas! I'd love to hear them.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, May 10, 2010
Thursday, May 6, 2010
Salsa Month!
May is National Salsa Month! I will celebrate with the easiest salsa recipe ever!
(Bonus: Salsa is usually low in fat and calories, and half a cup can sometimes count as a veggie serving!)
Amy's Super Easy Salsa
1 Can Chunk Ro-Tel
1 lime, halved
Cilantro to taste, thinly chopped
Drain Ro-Tel well, squeeze lime juice over Ro-tel and top with cilantro. Stir. Chill or heat to liking. Enjoy.
Jen's Super Easy Salsa
1 can Mexican Festival Ro-Tel (sometimes labeld Mexican: Lime and Cilantro)
Drain well and enjoy!
Honestly, I'm not a big Cilantro fan, so I like to open one can of Chunky Rotel and one can of Mexican Festival Rotel and mix them. It's enough for a group of friends to enjoy and not so cilantro laden. Also, if you don't like chunky salsa, just stick this in a food processor!
Ro-Tel is wonderful because it tastes fresh and 1/2 a cup averages about 30 calories,0 fat, less than 5 carbs, less than 600 mg of salt.
Got a salsa recipe? Share it!
(Bonus: Salsa is usually low in fat and calories, and half a cup can sometimes count as a veggie serving!)
Amy's Super Easy Salsa
1 Can Chunk Ro-Tel
1 lime, halved
Cilantro to taste, thinly chopped
Drain Ro-Tel well, squeeze lime juice over Ro-tel and top with cilantro. Stir. Chill or heat to liking. Enjoy.
Jen's Super Easy Salsa
1 can Mexican Festival Ro-Tel (sometimes labeld Mexican: Lime and Cilantro)
Drain well and enjoy!
Honestly, I'm not a big Cilantro fan, so I like to open one can of Chunky Rotel and one can of Mexican Festival Rotel and mix them. It's enough for a group of friends to enjoy and not so cilantro laden. Also, if you don't like chunky salsa, just stick this in a food processor!
Ro-Tel is wonderful because it tastes fresh and 1/2 a cup averages about 30 calories,0 fat, less than 5 carbs, less than 600 mg of salt.
Got a salsa recipe? Share it!
Wednesday, May 5, 2010
Cinco de Mayo
In honor of Cinco de Mayo, I am pleased to share my Easy Peasy Gaucamole Dip.
Jen's Easy Guac
2 large, ripe avocados (peeled and cut into chunks or mashed)
1 small - med tomato, diced
1 small onion, chopped
1 lemon or lime, halved
Cilantro, optional
Salt and pepper to taste
Just combine everything in a bowl, except lemon or lime. Juice citrus fruit over bowl, stir, chill if desired, and enjoy.
Jen's Even Easier Guacamole
2-3 large, ripe avocados (peeled and mashed)
1 can regular Ro-Tel or Mexican Festival Rotel, drained well
optional: 1 small onion, chopped
1 lemon or lime, halved.
Combine avocados, Ro-Tel, and onion. Juice lemon/lime over bowl. Enjoy.
Jen's Easy Guac
2 large, ripe avocados (peeled and cut into chunks or mashed)
1 small - med tomato, diced
1 small onion, chopped
1 lemon or lime, halved
Cilantro, optional
Salt and pepper to taste
Just combine everything in a bowl, except lemon or lime. Juice citrus fruit over bowl, stir, chill if desired, and enjoy.
Jen's Even Easier Guacamole
2-3 large, ripe avocados (peeled and mashed)
1 can regular Ro-Tel or Mexican Festival Rotel, drained well
optional: 1 small onion, chopped
1 lemon or lime, halved.
Combine avocados, Ro-Tel, and onion. Juice lemon/lime over bowl. Enjoy.
***********************************
I love guacamole! Avocados are a good fat and about half a cup is a fruit or veggie serving. I know they pack a bit more of a calorie punch than salsa, but this meets my need for creamy goodness in a way salsa can't...and keeps me from reaching for the cheese dip.Make your own gaucamole? Share the recipe!
Saturday, July 25, 2009
Fiesta Rice
Fiesta Rice
Fiesta Rice is really easy. Pair with a black beans and you've got the perfect side dishes for your Mexican meal.
Brown rice works best for texture (and is healthier anyway). Because there are only two people in my home, I like to use 1 tub of Minute Ready to Serve Rice . It says it's only 1 serving but I find for this recipe it's perfect for 2.
The two recipes below use ingredients that are probably sitting in our fridge or pantry when preparing for a Mexican dish!
Recipe 1
1 tub Minute Ready to Serve Brown Rice, fixed according to directions
1 jar chunky salsa
Pour rice into bowl. Mix a few of tablespoons of salsa into the rice and reheat. You'll be surprised by how good it is.
Recipe 2
1 tub Minute Ready to Serve Brown Rice, fixed according to directions
2-3 tablespoons of tomato sauce
1/4 (or so) teaspoon of Taco Seasoning
a pinch of garlic salt
Pour rice into bowl. Add all ingredients, mix well, and reheat.
This recipe tastes a lot like Applebee's fiesta rice that comes with Fiesta Lime Chicken. To make it more authentic, shop up some red and green bell pepper, add a little oil to a pan, and heat until veggies are slightly soft. Then add a spoonful or two of sweet kernel corn.
Got your own Fiesta Rice recipe or other Mexican sidedish? Share with me.
Fiesta Rice is really easy. Pair with a black beans and you've got the perfect side dishes for your Mexican meal.
Brown rice works best for texture (and is healthier anyway). Because there are only two people in my home, I like to use 1 tub of Minute Ready to Serve Rice . It says it's only 1 serving but I find for this recipe it's perfect for 2.
The two recipes below use ingredients that are probably sitting in our fridge or pantry when preparing for a Mexican dish!
Recipe 1
1 tub Minute Ready to Serve Brown Rice, fixed according to directions
1 jar chunky salsa
Pour rice into bowl. Mix a few of tablespoons of salsa into the rice and reheat. You'll be surprised by how good it is.
Recipe 2
1 tub Minute Ready to Serve Brown Rice, fixed according to directions
2-3 tablespoons of tomato sauce
1/4 (or so) teaspoon of Taco Seasoning
a pinch of garlic salt
Pour rice into bowl. Add all ingredients, mix well, and reheat.
This recipe tastes a lot like Applebee's fiesta rice that comes with Fiesta Lime Chicken. To make it more authentic, shop up some red and green bell pepper, add a little oil to a pan, and heat until veggies are slightly soft. Then add a spoonful or two of sweet kernel corn.
Got your own Fiesta Rice recipe or other Mexican sidedish? Share with me.
Tuesday, July 14, 2009
My Mamma's Enchiladas
Easy Enchiladas
1 lb hamburger meat
Taco seasoning
1 small can enchilada sauce
4 - 8 oz of shredded cheese (half a bag)
1 package burrito size tortillas, corn or flour
Mexican made easy is my new middle name! I like my Mexican recipes because I can mix them up and use all of my left overs each week. Made Taquitos and now have half a bag of cheese, most of a package of taco seasoning and 4 tortillas? Well, Mexican Pie, Mexican Dish, or Enchiladas are your quick and easy answer.
Preheat oven to 350 degrees.
To make filling: Cook your hamburger meat and taco seasoning according to directions.Mix 1/4 to 1/2 of enchilada sauce with taco meat. Stir in half of shredded cheese.
Put tortillas between two damp paper towels and heat in microwave for 1 minute, or until warm and pliable.
Spoon filling into middle of tortilla. Fold sides toward middle. Place seam side down in a baking dish or cookie sheet lightly covered with non-stick cooking spray. Repeat with remaining tortillas.
Top tortillas with remaining enchilada sauce. Bake for 15 minutes. Last 5 minutes of baking, top with remaining cheese.
Variations
BTW: This recipe was HUGE hit with my hubby. He ate two for dinner and polished off the rest the next day at lunch. He said he liked it better than restaurant enchiladas!!! Cheaper and better than dinner at a restaurant? Can't be that.
1 lb hamburger meat
Taco seasoning
1 small can enchilada sauce
4 - 8 oz of shredded cheese (half a bag)
1 package burrito size tortillas, corn or flour
Mexican made easy is my new middle name! I like my Mexican recipes because I can mix them up and use all of my left overs each week. Made Taquitos and now have half a bag of cheese, most of a package of taco seasoning and 4 tortillas? Well, Mexican Pie, Mexican Dish, or Enchiladas are your quick and easy answer.
Preheat oven to 350 degrees.
To make filling: Cook your hamburger meat and taco seasoning according to directions.Mix 1/4 to 1/2 of enchilada sauce with taco meat. Stir in half of shredded cheese.
Put tortillas between two damp paper towels and heat in microwave for 1 minute, or until warm and pliable.
Spoon filling into middle of tortilla. Fold sides toward middle. Place seam side down in a baking dish or cookie sheet lightly covered with non-stick cooking spray. Repeat with remaining tortillas.
Top tortillas with remaining enchilada sauce. Bake for 15 minutes. Last 5 minutes of baking, top with remaining cheese.
Variations
- This can be vegetarian, chicken, or hamburger. Use Spinach and use a sour cream sauce. Use left over canned chicken. Add black or refried beans for a beef and bean enchilada.
- For spice, add a well drained can of Rotel tomatoes to your filling.
- Make a white enchilada sauce from cream of chicken soup and sour cream to use instead of store bought red sauce.
BTW: This recipe was HUGE hit with my hubby. He ate two for dinner and polished off the rest the next day at lunch. He said he liked it better than restaurant enchiladas!!! Cheaper and better than dinner at a restaurant? Can't be that.
Easy (baked) Taquitos
Taquitos
1 ( 10 - 12 oz) Can Chicken
1/3 cup of Salsa
shredded cheese
Taco seasoning, optional
1 package 6-8 inch tortillas, corn or flour
1 microwave safe pie plate
Cookie Sheet
SaranWrap
So you made Mexican Pie, it was great (you'd know that if you tried it), but you're now stuck with an open packet of tortillas. Taquitos/Flautas are an easy and quick way to use up the rest of your salsa, tortillas, and cheese.
First, mix can of chicken with salsa. Make sure to shred the chicken as you mix it. Put this in the fridge to sit for 10-15 minutes.
The last five minutes of your wait, preheat your oven to 375 degree. Spray a cookie sheet with non-stick cooking spray. Put tortillas between two damp paper towels and microwave for one minute, or until tortillas are warm and pliable.
When chicken/salsa combo is ready, take out of fridge and drain well. Then add a good handful of cheese and 1/4 tsp (or more) of Taco Seasoning. To be honest, I used more like a tablespoon of taco seasoning, but I like stuff spicy. Mix well.
Put a good spoonful or two of filling mixture on the edge of tortilla. Roll tortilla into a tube and place seam side down on sprayed cookie sheet. Repeat with remaining tortillas.
When all tortillas are rolled, spray tops lightly with cooking spray. Bake 15 minutes. Let sit 5 minutes before serving.
Serve with enchilada sauce, sour cream, or salsa.
Will make 6-8 taquitos, depending on size of tortilla and how generous you are with filling.
Variations
--The fun part.
Got your own Mexican? Talk to me!
1 ( 10 - 12 oz) Can Chicken
1/3 cup of Salsa
shredded cheese
Taco seasoning, optional
1 package 6-8 inch tortillas, corn or flour
1 microwave safe pie plate
Cookie Sheet
SaranWrap
So you made Mexican Pie, it was great (you'd know that if you tried it), but you're now stuck with an open packet of tortillas. Taquitos/Flautas are an easy and quick way to use up the rest of your salsa, tortillas, and cheese.
First, mix can of chicken with salsa. Make sure to shred the chicken as you mix it. Put this in the fridge to sit for 10-15 minutes.
The last five minutes of your wait, preheat your oven to 375 degree. Spray a cookie sheet with non-stick cooking spray. Put tortillas between two damp paper towels and microwave for one minute, or until tortillas are warm and pliable.
When chicken/salsa combo is ready, take out of fridge and drain well. Then add a good handful of cheese and 1/4 tsp (or more) of Taco Seasoning. To be honest, I used more like a tablespoon of taco seasoning, but I like stuff spicy. Mix well.
Put a good spoonful or two of filling mixture on the edge of tortilla. Roll tortilla into a tube and place seam side down on sprayed cookie sheet. Repeat with remaining tortillas.
When all tortillas are rolled, spray tops lightly with cooking spray. Bake 15 minutes. Let sit 5 minutes before serving.
Serve with enchilada sauce, sour cream, or salsa.
Will make 6-8 taquitos, depending on size of tortilla and how generous you are with filling.
Variations
--The fun part.
- Hate canned chicken? Use shredded pork or fry up some hamburger meat instead. Cooking is all about you. Make it vegetarian with bell pepper, onion, and beans, if you want!
- Serve with black beans, pinto beans, ranch-style beans, or fat-free beans and Fiesta Rice (see recipes)
- For a spicy pie, use a can of Rotel tomatoes in addition to salsa. The easiest way to spread Rotel tomotes is to mix them in with the meat.
- Use prepared cresent rolls or bisquick mix instead of tortillas.
- Try nacho cheese inside the pie instead of shredded cheese. (Think Cheesy Beef and Bean burrito!)
- Make low fat by using low-fat cheese and smaller tortillas (or carb-smart tortillas).
Got your own Mexican? Talk to me!
Saturday, October 11, 2008
10 Minute Mexican Pie
Mexican Pie
1 Can Chicken
1 Can Low-fat Refried Beans
1 medium jar of Salsa
4 - 8 oz of shredded cheese (half a bag)
1 package burrito size tortillas, corn or flour
1 microwave safe pie plate
SaranWrap
This is SO EASY! Place a tortilla in the bottom of the pie plate; it will fold up the sides a little, like a pie crust. If you're concerned about the tortilla ripping, pop the plate and tortilla into the microwave for 10-15 seconds. This will make the tortilla more pliable.
Layer chicken, salsa, beans, and cheese. Add another tortilla. Layer other ingredients again. Optional: Top with third tortilla. Cover entire pie plate with SaranWrap. Microwave for 8 minutes.
Optional: For a crispier top, remove SaranWrap and put under broiler for 2 minutes.
Cut into slices and serve warm. To keep with the pie theme, put dollops of sour cream on each slice. For extra pizazz, sprinkle diced tomatoes, lettuce, and cheese over the top of the pie.
Variations
Got your own Mexican Pie recipe? Share it!
1 Can Chicken
1 Can Low-fat Refried Beans
1 medium jar of Salsa
4 - 8 oz of shredded cheese (half a bag)
1 package burrito size tortillas, corn or flour
1 microwave safe pie plate
SaranWrap
This is SO EASY! Place a tortilla in the bottom of the pie plate; it will fold up the sides a little, like a pie crust. If you're concerned about the tortilla ripping, pop the plate and tortilla into the microwave for 10-15 seconds. This will make the tortilla more pliable.
Layer chicken, salsa, beans, and cheese. Add another tortilla. Layer other ingredients again. Optional: Top with third tortilla. Cover entire pie plate with SaranWrap. Microwave for 8 minutes.
Optional: For a crispier top, remove SaranWrap and put under broiler for 2 minutes.
Cut into slices and serve warm. To keep with the pie theme, put dollops of sour cream on each slice. For extra pizazz, sprinkle diced tomatoes, lettuce, and cheese over the top of the pie.
Variations
- Hate canned chicken? Use hamburger instead. For extra flavor, turn it into a taco meat pie.
- Make a 7-layered burrito inspired pie! This can be vegetarian, chicken, or hamburger. Cook Mexican dirty rice according to package or make your own with this recipe. The tortilla layers will be the same; but for the inside layers, layer refried beans, rice, cheese, chunky salsa, diced tomatoes, and meat (if used). After cooking, dollop the top of the pie with sour cream and guacamole and sprinkle shredded lettuce over the top
- Use your bean! Use black beans, pinto beans, or ranch-style beans instead of refried beans.
- For a spicy pie, use a can of Rotel tomatoes instead of (or in addition to) salsa or regular diced tomatoes. The easiest way to spread Rotel tomotes is to mix them in with the meat.
- Use prepared cresent rolls or bisquick mix instead of tortillas. Also, try crushed tortilla chips or Fritos.
- Try nacho cheese or left over queso dip inside the pie instead of shredded cheese. (Think Cheesy Beef and Bean burrito!)
Got your own Mexican Pie recipe? Share it!
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